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cucumber salad.jfif

Cucumber Vinegar Salad


Serving Size: about 3/4 cup

Per Serving: 33 calories; carbohydrates 8g; dietary fiber 2g; sugars 3g; added sugar 2g; vitamin a iu 94IU; vitamin c 3mg; folate 6mg; sodium 292mg; calcium 8mg; magnesium 3mg; phosphorus 9mg; potassium 46mg.


  • 6 Persian cucumbers

  • 2 teaspoons granulated sugar

  • ½ teaspoon salt

  • 1 cup thinly sliced red onion 

  • ¼ cup white-wine vinegar

  • 2 tablespoons chopped fresh dill

  • ¼ teaspoon ground pepper


  1. Using a mandoline (or a knife), thinly slice cucumbers 1/4 inch thick. Transfer the cucumber slices to a fine-mesh strainer set over a large bowl; sprinkle with sugar and salt. Toss to combine. Let stand at room temperature for 30 minutes.

  2. Discard any liquid in the bowl and wipe the bowl dry. Transfer the cucumbers to the bowl and toss with onion, vinegar, dill and pepper. Let stand at room temperature for 15 minutes. Serve immediately or refrigerate for up to 3 days.

    Original Recipe: EatingWell

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